Actually the tequila stout sounds good if fermented with cerveza yeast. I was originally joking but now I don't know....

The Tequila stout. With the right tequila, it'd be doable. Just enough black or roasted malt to get a desired color and perhaps use a bit of lactic acid. Perhaps low alcohol strength so it becomes more of a session beer.

I make a great chilli using Cazadores Reposado as a base with ribs. I'm sure I can build a pairing for it.

I've never been much of a booze drinker and I'm not a fan of shots for most liquors as I prefer sipping whiskey... but I swear when SWMBO and I get a bottle of decent 'quila (1800 Silver or better) it doesn't last long, especially when we're cooking.